Description
This Feta and Cranberry Rigatoni Salad is a fresh, flavorful pasta salad made with tender rigatoni, creamy feta, sweet dried cranberries, and a bright lemon vinaigrette. It’s easy to make, perfect for meal prep, potlucks, or light lunches, and delivers a delicious balance of sweet, salty, and tangy in every bite.
Ingredients
12 oz rigatoni pasta
1 cup feta cheese, crumbled
¾ cup dried cranberries
¼ cup red onion, finely chopped
2 cups fresh spinach or parsley, chopped
⅓ cup olive oil
¼ cup fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process. Let drain completely.
Transfer the cooled pasta to a large mixing bowl.
Add the crumbled feta, dried cranberries, chopped red onion, and fresh spinach or parsley.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth.
Pour the lemon vinaigrette over the pasta mixture.
Gently toss until everything is evenly coated.
Taste and adjust seasoning as needed.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
This salad tastes even better after chilling for a short time.
If it seems dry after refrigeration, add a splash of olive oil or lemon juice before serving.
For extra crunch, toasted walnuts or pine nuts are a great addition.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: salad
- Method: boiled , tossed
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg